Since you asked, more stories of my fabulous adventures at Paul Bocuse's 1994 
As I mentioned before I had nothing to wear to the ball...I mean the chef portrait exhibit opening at the James Beard House.. So I painted a Bragard chef's jacket to wear covered with portraits of said chefs!.jpg)
How do we know this woman is French?The French start taking tests from day one.
Their whole lives are focused on taking their bac for college, so really it's no surprise you must take a test at Salon du Chocolat before tasting? Your skills of discernment will always be tested and sharpened if you are French.
We know this chef is French because his arms are folded across his chest.
True at times a French chef may stand with his hands on his hips. And on occasion with his hands behind his back. These are the 3 positions to look for when identifying a French chef.
No matter that the British probably created the 'Bed Head' several years ago. The French have embraced this sexy hair style whole-heartedly. You will pay good $$ to achieve this look... 
I've mentioned before the French love a good silhouette. The straight-legged French Walk as well is illustrated on this tiny expresso cup... 
Oh why is it when we name a street after bread it doesn't sound as romantic..? 
The French can scribble a few words on a black board/ardoise in the street and get you drooling... 
I love that the prices of French pastry are always clearly marked. 
Maybe it's the law. There is none of the unspoken snobbery of the US, where 'if you have to ask the price, you can't afford it'. Prices are front row and center in France. 
Yet you can go into a French shop, admire the items in the window/vitrine and find out they are not for sale nor does the vendeuse have a clue how you could buy them!? 
How do I know this dog is French? You can tell from his look of discernment bien sur. His j'e ne sait quoi... 
Well this is a give-away. 
Today's post I visited one of Paris’ main auction houses.
I'm taking you to Hotel Drouot for a grand tour of one of their exhibition rooms.
Full of everything chef-related and restaurant-related.
On the AirFrance flight over I happened to notice a tiny column on an exhibit of Henri Marquet sketches taking place at Drouot in Le Figaro and I thought why not?
Little did I know I would walk into floors of amazing exhibits of all manner of objects. Including a Mickey Mouse/Disney collection, antique furniture and jewels of course, Art Deco travel memorabilia, plus a glorious huge collection of cooking/chef materials.
Hotel Drouot is Paris' main auction house since 1852 consisting of 16 exhibit halls. The exhibits change all the time and are free to enter.
If you want a tiny chef cat waving a spoon you've come to the right place.
Though you will have to return for the auction and take your chances winning this prize cat.
Artworks all chef related.
Are you mad for jellied eels in aspic?
You're in the right place.
A mini fore/stove outfitted with mini copper molds?
Absolutement parfait!
The joy is you can touch and examine all items. And photograph too.
It's expected - no one will say a word.
Never mind that from the outside of Hotel Drouot does not look inviting or convivial. Once inside it really is one of the best exhibit halls in Paris. Details of forthcoming auctions are published in the weekly Gazette de l'Hôtel Drouot, sold at newsstands and by subscription.
BEAR 🐻 was moaning couldn't we please stay on for the Teddy Bear expo? Pas possible cheri..dommage.
Last night I attended The James Beard Awards 2010 ceremony at Lincoln Center. James Beard was famous for initiating many things in the foodie world. Another was his huge bowtie collection.
Inside at Avery Fisher Hall the awards were being awarded.
Outside the theater a wild grazing event was going on provided by many previous award winners.
From restaurant Daniel chef Jean Francois Bruel created this melange of...mon dieu - Black cod confit,fennel salad, artichokes bla bla 
D'Artagnans' French kisses - Armanac-soaked prunes filled with foie gras. I hope you haven't passed out yet.
Mini-pastramied duck sandwiches from LA Spago...miam-miam 
Best New York restaurant award winner, Eleven Madison Park sous chef James Kent, who by the way will be representing the US at the 2011 January Bocuse D'or in Lyon.
Served this stunningly clever tiny caviar tin of Scottish salmon tartare and smoked mousse with Yuzu and trout roe. 
An irresistable dessert of butterscotch budino(?) with sea salt, caramel sauce and a rosemary pine nut cookie from pastry chef Dahila Narvaez of Mozzo, LA. Major MIAM! A last treat but never least from JBF award winner Michelle Bernstein of chocolate-caramel crackle. I imagined I would save these for tomorrow. Quelle idiot! They were gone in a flash. 
What did we drink with all this FAB food? 
And the glam drink du jour was this orchid concoction 
The glam clothes must be reported on bien sur! 
Red is definitely the color to wear to this black tie event.
I wore my red Repettos of course.
RUFFLES! You could not go wrong wearing ruffles.
This stunner of a black and white outfit with tiny corset took moxie to wear at this major grazing event of the year worn by Josie Lemon of Chicago Spiaggia. 
Tatoos! 
I was sleuthing around with onion marmelade expert, SaraBeth, who pointed out this French Girl to me. How did she know? Was it her je ne sais quoi? 
I bumped into New York restranteur par excellance Drew Nieporant. I once made a portrait business card for Drew including the everpresent cigar.
Cedric Vongerichten of Perry St NYC.
Who's who inductee Leah Chase of Dooky's Chase New Orleans... 
Nice shoes Dorrie!
Are you wondering what I wore to this gala black tie event? A painted chefs jacket that's what. 
All artwork, writing, photography on Paris Breakfasts is copyright ©2006-2019 by Carol Gillott unless otherwise indicated. Material may not be duplicated, published, or re-written without permission. All rights reserved.
